2 cups frozen blueberries
1/2 cup castor sugar
3 tbs water
1 tbs lemon juice
250ml pure cream
4 tbs icing sugar
1 tsp vanilla bean paste
300ml egg whites
400g castor sugar
80g corn flour
20ml white vinegar
Handful small picked mint leaves
Good quality mango sorbet
Blueberry Cream: Place frozen blueberries, sugar, water and lemon juice in a saucepan. Cook over a medium heat for 10 minutes until the mixture has thickened enough to coat the back of a spoon. Set aside in the fridge until cold.
Combine the cream, icing sugar and vanilla paste and whisk until soft peaks form. Stir the cooled blueberry mixture loosely through the cream and set aside in the fridge.
Pavlova: Preheat the oven to 150 degrees. Whisk the egg whites and sugar until firm peaks form. Add the vinegar and continue whisking until smooth. Fold in the cornflour to combine.
Spoon mixture into a round spring-form cake tin and use a knife to level the top. Remove the cake ring and place in the oven. Turn the oven down immediately to 120 degrees and bake for 80 minutes. Remove from the oven and allow to cool at room temperature in a cool, dry place.
To Assemble: Serve each portion with a generous scoop of blueberry cream on top of the pavlova. Dot the passionfruit curd, blueberries and mint leaves around the plate, and serve with a scoop of mango sorbet.
Prepared by Chef Norman Harvey, Alfred & Constance | Photo by Leah Desborough